Happy Wednesday, y’all! The week is half over.
This is a good thing.
At any rate, I’ve decided that it is my mission these days to find as many different ways to roast a whole chicken as I can (since we have about 8 of them in the freezer). This one? Is simply delicious.
You don’t necessarily need a blood orange; they just happen to be in season and I had a couple waiting to be used. If you use a different type of orange, make sure it’s a fairly tart type.
Oh, this is also my entry for You Capture this week as well – the subject is “Body Parts.” She said to “keep it clean, people!” but I’m still showing some leg and a little breast here. I hope you’ll all forgive me.
Roast Chicken with Blood Oranges
serves 4 to 6
3 pounds whole chicken
4 tablespoons unsalted butter, cut into small pieces
1 small blood orange
small handful fresh cilantro leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons honey
1 clove garlic, finely minced
3 large celery stalks, trimmed and halved
Preheat the oven to 400º F. Lay the celery stalks in a single layer in the bottom of a large, heavy, oven-proof pan such as a Dutch oven.
Place the cold, cubed butter in a small bowl and zest the blood orange with a microplane grater over the butter. Toss to combine and set aside.
Cut the orange in half and juice one half, reserving the juice and peel. Quarter the other half, and set aside.
Rinse the chicken and pat dry. Carefully slide your fingers between the skin and the breast meat, loosening the skin (don’t worry if it tears slightly). Push the zest and butter beneath the skin, then insert the quartered orange, peel and cilantro into the cavity of the bird. Truss and sprinkle with the salt and pepper.
Place the chicken on the “raft” of celery in the pan; roast at 400º F for 20 minutes. Reduce the heat to 350 F and roast for another 15 to 18 minutes per pound.
Whisk the blood orange juice together with the honey and garlic; 20 minutes before the chicken is done, remove it from the oven and baste with the honey/orange juice mixture. Return to the oven and roast until the juices run clear when the thigh is pricked with a fork.
Once the chicken is done, allow it to rest for 15 to 20 minutes before carving. Serve with the pan juices.
Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday